Blackened Fish With Peach Salsa

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Ingredients

For the peach salsa:

  • 3 ripe, but not soft peaches, pitted and diced
  • 2 plum tomatoes, seeded and diced
  • 3 scallions, green and white parts sliced
  • 2 garlic cloves, minced
  • 1/4 cup cilantro, chopped
  • 1/4 cup basil, chopped
  • 1/2 jalapeño, seeded and minced
  • 2 limes, zested and juiced
  • 1 teaspoon honey, more to taste
  • 1 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper

For the blackened seasoning mix:

  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon red chili flakes (or less if you don’t want it to be too spicy)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt (or kosher)
  • 1/2 teaspoon ground black pepper

For the blackened fish:

  • 4-6 pieces sole, cod or salmon
  • 1/2 cup blackened seasoning mix
  • 2-3 tablespoons grapeseed oil or canola oil, for cooking
  • Peach salsa

Directions

  1. Make the peach salsa by mixing all the ingredients in a large bowl and allow to sit for an hour before serving.
  2. Make the blackened seasoning mix by mixing all the ingredients together in a small bowl.
  3. Rub each piece of fish liberally with the spice mix.
  4. Add a few tablespoons of oil to a large sauté pan. Heat to medium-high temperature.
  5. Place two pieces of fish into the pan at a time. Three at the maximum. Cook for 4-5 minutes (depending on the thickness) on the first side, then flip.
  6. Cook an additional 4-5 minutes and then remove from the pan.
  7. Continue until all the fish is cooked, adding additional oil, if needed.
  8. Serve immediately with the peach salsa.

Note: For thinner fish only coat one side with the seasoning mix.

https://www.cutco.com/learn/blackened-fish-with-peach-salsa